21 Aug Lentil And Pumpkin Pasta Sauce
Lentil And Pumpkin Pasta Sauce
Serves 6 - 8
The perfect post workout meal. The combination of lentils and grains make this a high protein and complete meal for those looking for a meat free alternative to help repair those hard working muscles!
I love this served on toasted sourdough, or with brown rice or pasta after a high intensity training session.
- 1 brown onion, finely diced
- 1 large carrot, grated
- 1 celery stick, finely chopped (plus leaves)
- 2 garlic cloves, crushed
- 2 tbsp extra virgin olive oil
- 2 dried bay leaves
- 1 tbsp mixed dried herbs
- 1 x 400g can lentils, rinsed and drained
- 500g pumpkin, diced
- 1 x 400g can crushed tomatoes
- 2 cups vegetable stock
- 1/2 cup red wine
- Salt and pepper
- Water if needed
Serve with a green salad full of fresh herbs like basil and parsley and olives.
Heat olive oil in a large pan over a medium heat.
Add onion, carrot, celery and sauté until onion is translucent.
Add garlic and cook for another minute.
Add all other ingredients, except wine and water and bring to the boil.
Once boiling, turn heat down and add ¼ cup of red wine and simmer until pumpkin is quite soft.
5 minutes before the end of cooking add the remaining wine. Add water if needed, depending on the consistency you like it.
